MODIFIKASI PATI TALAS KIMPUL (XANTHOSOMA SAGITTIFOLIUM) UNTUK BAHAN PENGENTAL MAKANAN
DOI:
https://doi.org/10.32493/jitk.v3i2.3542Keywords:
Talas kimpul, pati termodifikasi, ikatan silang, monosodium fosfatAbstract
Pati alami memiliki kelemahan untuk dapat diaplikasikan di industri. Maka dari itu dibutuhkan modifikasi dalam upaya mempertinggi pemakaian dari pati tersebut, langkah yang dilakukan dengan membuat modifikasi untuk struktur pati. Penelitian yang dilakukan ini mempunyai tujuan dalam mendapatkan pati termodifikasi dengan kata lain pati ikat silang fosfat. Pati dengan ikat silang fosfat dibuat dengan mereaksikan pati talas kimpul dengan monosodium fosfat. Untuk memperoleh kondisi proses yang optimal maka pada penelitian ini dilakukan optimasi terhadap variabel-variabel yang berpengaruh terhadap karakteristik pati termodifikasi yang dihasilkan. Rancangan percobaan menggunakan metode one factor at a time dengan variabel yang digunakan meliputi: konsentrasi monosodium fosfat 0,5; 1,0; 1,5; 2,0 dan 2,5% ; lama reaksi (20, 30, 40, 50 dan 60 menit). Karakterisasi sifat fisikokimia dari pati monosodium fosfat yang terbaik yaitu pada konsentrasi 20% dan lama reaksi pada pati monosodium fosfat yang terbaik yaitu 60 menit yang mempunyai nilai kadar pati 32,17%, kadar air 9,42%, kejernihan pasta 2,39%, nilai solubility 4,03% dan nilai swelling power sebesar 2,45%, kejernihan pasta 13,23% dan freeze-thaw stability 0,70%.Downloads
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